Brazil Nut Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of thing that looks like it came from a French countryside kitchen but comes together with a straightforward ingredient list and no special equipment beyond a rolling pin and a baking sheet. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, slightly crisp texture that holds up beautifully under the weight of juicy, caramelized tomatoes. A creamy layer of herbed goat cheese sits between the crust and the tomatoes, adding a tangy richness that makes every bite feel indulgent without being heavy. The trick of salting and blotting the tomatoes before baking is what keeps the bottom from going soggy — a small step that makes a real difference in the final texture. Everything in this recipe is straightforward pantry and produce-aisle territory, with zero tree nut ingredients to navigate around, so you can cook and serve it with total confidence. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, it's equally at home as a casual weeknight dinner or a centerpiece dish for a relaxed gathering.
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups whole wheat flour
- ½ tsp salt
- ⅓ cup extra-virgin olive oil
- 3–4 tbsp ice water
For the filling
- 4 oz goat cheese, softened
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- 1 ½ lbs mixed tomatoes (heirloom, cherry, or roma), sliced ¼-inch thick
- ½ tsp salt, divided
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn
- 1–2 tsp extra-virgin olive oil, for drizzling
- flaky sea salt, to taste (optional)
Instructions
- 1
Lay the sliced tomatoes in a single layer on a paper-towel-lined baking sheet. Sprinkle with 1/4 tsp of the salt and let stand for 20–30 minutes, then blot dry with additional paper towels. This draws out excess moisture so the crust stays crisp.
- 2
In a large mixing bowl, whisk together the whole wheat flour and 1/2 tsp salt. Drizzle in the 1/3 cup olive oil and stir with a fork until the mixture resembles coarse, shaggy crumbs. Add ice water 1 tablespoon at a time, stirring after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Form into a disk, wrap in plastic wrap or parchment, and refrigerate for 20–30 minutes.
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